How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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GREEN CHILE PORK POSOLE: Delicious, Hearty Mexican Stew Using Hatch Chile
I can't go through the holiday season without having a bowl of posole. It can be made with any kind of meat and with red or green chile, but in this video I show you how to make Green Chile Pork Posole. The meat is cooked tender, the Hatch chile gives it a spicy kick, and the earthy posole makes it so satisfying. Read on for the recipe.
Green Chile Pork Posole
2 1/2 lbs. pork meat, cut into bite size pieces (pork butt or shoulder are best)
1 (2lb. package) fresh posole OR 2 (32oz) cans hominy, rinsed & drained
1 medium sized onion, chopped finely
3 garlic cloves, minced
2 tsp. Mexican oregano
1 tsp. cumin
salt to taste (approx. 1 Tbsp. to season pork, and a little more for posole)
1 - 2 cups of Hatch green chile, roasted, peeled & chopped
6 - 8 cups of water
Season pieces of pork meat with plenty of salt. (For best results, you can season and let it marinate in the refrigerator for an hour.) Heat a large pot on the stove over medium high heat and put in enough oil to coat the bottom of the pan. When it's hot, add in the pork meat and let it cook on all sides. Add in the onion and sauté a couple of minutes. Then add in minced garlic, oregano, cumin, and a little more salt. Pour in the water and let it heat. If using fresh posole, add it in at this point. (Make sure it's been rinsed clean first. You can also soak it overnight in cold water.) If using hominy from a can, do not put it in yet. Let it come to a boil, reduce heat to low and let it simmer for 2 hours. After 2 hours, add in chopped green chile. If using hominy from a can, drain and add it at this point. Let cook an additional 30 minutes...or until fresh posole has bursted open and is tender.
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2:16 Latin Sky - Neil Cross
Mama's Green Chile Stew
Mama's Green Chile Stew
Ingredients:
Pork loin or shoulder diced into small cubes
Diced potatoes, onions, tomatoes, garlic and green chile.
2 tablespoons flour, black pepper, salt, garlic powder, oregano and cumin to preferred taste.
Broth/stock or prepared bullion.
Start by cooking pork in 1 tablespoon of oil, when no longer pink add flour and coat meat while cooking an additional 2-3 minutes. Add onion, tomatoes, chile, potatoes and sauté for a few minutes before adding broth and spices. Bring to a bowl, reduce to simmer and it's ready in 20 minutes! Great served with Muenster cheese bombs. Quick, easy and delicious.
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HOW TO MAKE PICADILLO: Easy Recipe with Ground Beef and Hatch Green Chile
If you've ever wanted to learn How to Make Picadillo, then this easy recipe is for you. It starts with ground beef and potatoes, and ends with Hatch green chile. For me, it's the ultimate comfort food. Read on for the recipe, but keep in mind amounts don't have to be exact.
Picadillo
1 lb. ground beef
2-3 potatoes, cubed or sliced
2 roma tomatoes
approx. 6 Hatch green chiles, roasted, peeled & chopped
half an onion, chopped
2 garlic cloves, minced
approx. 2 cups water
1 tsp. chicken bouillon
1 tsp. ground cumin
salt and pepper to taste
Heat a large skillet with enough cooking oil to coat the bottom of the pan, and fry the ground beef in it. When meat is almost cooked, add in the chopped onion and potatoes. Stir and continue cooking a few minutes. Then add in minced garlic, chopped tomatoes, and chopped green chile. Continue to cook a few minutes longer. Add in chicken bouillon, cumin and enough water to just barely cover ingredients in the pan. Mix well and let it come to a boil. Lower the heat, cover, and let simmer until the potatoes are fork tender, approx. 15 minutes. Finally, season with salt and pepper to taste and enjoy!
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*All music in this video used with rights from Storyblocks.
DELICIOUS Green Chile Stew Recipe -- Authentic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some delicious Green Chile Stew. This recipe is super easy, very versatile, and perfect for any occasion. I just know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Traditional New Mexican Green Chile Stew
1 – 1 ½ cups chopped New Mexican green chile
1 ½ lbs pork shoulder, or pork loin, diced to 1-inch thick
3 tablespoons canola oil
3 tablespoons flour
1/2 cup onion, diced
3 garlic cloves, minced
6 cups chicken broth, or beef broth
1 ½ teaspoon salt
1 (10 ounce) can diced tomatoes
4 large potatoes, diced 1-inch thick
DIRECTIONS
1. Roast green chiles on the stove in a cast iron, or in the oven, turning often to evenly darken skin making sure they don't burn.
2. Once charred cover with a dishcloth for at least 10 minutes to steam the skins off.
3. Cut the meat into 1-inch think chunks.
4. Chop ½ cup onion and 3 garlic cloves.
5. Heat oil in pan and cook pork until slightly browned, about 2 minutes.
6. Add onions and cook for another minute, and then add garlic.
7. Add flour and cook for 2 minutes, stirring continuously.
8. Add broth and bring to a simmer, let simmer for 1 hour.
9. Peel skin from chiles, chop and set aside.
10. Once pork has simmered for 1 hour, add the tomatoes, potatoes and chopped green chile. Let cook for an additional 30-45 minutes. Until potatoes are cooked.
Serve with warm tortillas, or crackers. You can substitute chicken, beef, or turkey for the pork. Cook it vegetarian and add pinto beans.
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A New Way to Enjoy Stew this Winter! Hearty Green Chile Pork Stew
Printable recipe below! A truly nostalgic dessert- these easy fried fruit pies should make you holiday meal list. #friedpie #cowboycooking
Used in this video:
Propane Camp Stove
Kent's Chili Seasoning
Kent's Red River Mudd BBQ Sauce
Hatch Green Chilis
Pulled pork recipe
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